Patti’s Marinara Sauce

Ingredients
Tomatoes
Onions
Garlic
Extra Virgin Olive Oil
Basil
Oregano
Sea Salt
Fresh cracked pepper
Pinch of sugar
Red pepper flakes
Bay leaf

Directions
Start with a variety of tomatoes

Make an X cut at the top of each tomato and then everyone in the hot tub (pot of boiling water) for about a minute. You don’t want to cook them; you just want to relax them so they will slip right out of their skin.

Remove from water to strainer and rinse with cold water. The skin will peel right off. Do this over a bowl so you don’t lose any of the delicious juices.

Chop onions and garlic. Heat pot and add EVOO. Sautee onions and garlic until soft. Add tomatoes. You could chop them first but I don’t think it’s necessary. I just squeezed them in the palm of my hand directly into the pot. Add a generous amount of basil and oregano, S&P. Sprinkle in a few red pepper flakes, add a bay leaf or two and a little water. BTB, RTS (bring to boil, reduce to simmer). Cover and cook on low for a couple of hours.

You can either serve it chunky or use an emersion blender to smooth it out. I left it as is.
Wanna bite:

BTW that’s a little piece of the Italian Bread I made Saturday.

Patti’s Notes: the amount of tomatoes you use will determine how much you use of the other ingredients. Since this was my first time I didn’t make a huge pot of sauce. I used about 3 pounds of tomatoes, 4 small onions*, 1 head of garlic, about a heaping tablespoon of each herb, maybe a teaspoon each S&P, just a smidgeon of sugar and two shakes of red pepper flakes, 2 bay leaves, maybe 1/2 cup water. It made about 4 servings.
Easy Meter: Easy schmeasy. I only use one pot. No point in sautéing your veggies in a pan and then moving them to a pot.

ETA: The onions I used were about the size of large shallots, equivalent to 1 large onion.

Serving suggestion:
Serve over steamed spaghetti squash and sprinkle with a little fresh parmesan. Add a piece of garlic bread.